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Ingredients
Serves: 4

900g (2 lb) beef rump steak, cut into chunks

2 large onions, sliced

2 tablespoons plain flour

salt and pepper to taste

3 tablespoons olive oil

600ml(1 pint) beef stock

6 med-large potatoes, quartered

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MethodPrep:10min › Cook:2hr10min › Ready in:2hr20min

Preheat the oven to 175 degrees C (Gas Mark 4). Place the flour, onions and beef into a large resealable food bag.

Add salt and pepper , seal bag and shake well so all of the meat and onions are lightly covered in flour.

Heat the olive oil in a large frying pan over medium-high heat, and then add the contents of the bag into the pan to sear the meat. Next, pour in all of the beef stock and let simmer gently for a few minutes.

Pour contents of the frying pan into a casserole dish. Place the potatoes in the casserole dish so half of the potato quarter is above the surface, half below.

Bake in a preheated oven for 2 hours, or until meat is tender and the potatoes are cooked through.

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Reviews & ratingsAverage global rating:

(4)

Reviews in English (4)

This was a doddle, the only thing i did wrong was added more salt before putting it in the oven, the salt from the stock was more than enough. I also added some Italian seasoning and made Jamie Olivers huge yorkshire puddings to compliment the dish
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01 Oct 2012

I used a 474g pack of casserole steak, added some mushrooms and dried thyme to the 'bag', added some raw, sliced carrots after frying, and kept the potatoes out to roast. Apart from those tweaks, I followed the recipe to the letter - dead easy and delicious! Thanks - will def do again.
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10 May 2014